Yields: 30 pieces
[Part A: White Chocolate Ganache]
White compound chocolate (x 350g)
Whipping cream (x 150ml)
Milk chocolate crispy balls (x 100g)
Matching cupcake toppers
If chocolate comes in a bar, chop them up into smaller pieces to ensure even heating. Microwave for 30secs and give it a stir. Continue to heat and stir at 20secs intervals till chocolate is completely melted.
Place a cling wrap over the ganache and let sit at room temp for at least 5hrs.
[Part B: Cupcake]
Better Crocker white cake mix (x 1 box)
Other required ingredients for cake mix
Blue gel/paste food colouring
Cupcake case (x 30)
Preheat oven as instructed.
Prepare cake batter as instructed.
Add colouring to batter and fill cupcake cases halfway thru. Bake as instructed or till an inserted skewer comes out clean.
Transfer cakes to wire rack and let cool completely.
When ganache is ready, whisk ganache till thickened. Transfer ganache into a large piping bag fitted with a star tip.
Pipe ganache onto cooled cupcakes and sprinkle the chocolate balls over. Keep chilled.
Decorate with cupcake toppers.